New this month
Get the Allrecipes magazine just $7.99
Skillet Sea Scallops

Skillet Sea Scallops


"A fast but gourmet meal for dinner guests, these sea scallops are sure to impress!"
Added to shopping list. Go to shopping list.


20 m servings 340 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
  2. Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
  3. Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 17
Most helpful
Most positive
Least positive

Hello, when I made this I used a 1 1/2 pounds of scallops. The only think I did different was add two more tbls of olive oil and 3 more tbls of salt free butter. These came out perfect with a de...

Following the recipe to a tee I thought it was quite good. I would make this again. Be sure and have the sauce mixed and ready for action. Once you introduce the scallops to the skillet things h...

Made this following the directions and it came out perfectly! The only thing I did was make the sauce in a separate pan. Thanks :)

1.2 lbs scallops, halved the big ones, 4 T butter, 2 T oil, cooked about 7 min total, into casserole dish. 187 ml pinot grigio, juice of 1 lemon and 3 cloves garlic into pan, boil and reduce whi...

Excellent! Make sure your timers are running. The breadcrumb coating makes it a little more difficult to to tell when the scallops are done since you can't see the opaqueness of them. Great ...

One of the best scallop recipes. I will make this again . Served with some sliced pickled ginger which complimented the recipe

Follow the recipe as is and it turned out AWESOME !!!!!!! Thank you !!

so easy, so good! i served this with porterhouse steaks, baked taters and a garden salad. someone roll me to the exercise bike :) this is a serious date night dinner! yehaw!!

I love these

Other stories that may interest you